1

In a medium bowl, toss together tomatoes, zucchini, yellow squash, bell pepper, oil, and ¼ tsp each salt and pepper. Cut onion in half lengthwise; cut one onion half into wedges (set remaining onion half aside). Add onion wedges to vegetable mixture and toss to coat. Alternately thread a few onion pieces, 2 yellow squash pieces, 2 tomatoes, 2 bell pepper pieces, and 2 zucchini pieces onto each of 8 (8- to 10-inch skewers).

2

Coat a large grill pan with cooking spray. Heat grill pan over high heat for 4 to 5 minutes or until very hot. Add vegetable kebabs, in batches if necessary, and grill 4 to 5 minutes on each side. Remove from pan and keep warm.

3

While vegetables cook, in same bowl, grate remaining onion half on the large holes of a box grater. Add Beyond Beef®, cilantro, 1 tsp cumin, and ⅜ tsp each salt and pepper and mix well. Divide mixture into 4 equal portions and mold each into a 6-inch-long elongated oval patty around a skewer. Add to grill pan and grill until cooked through and lightly charred, 4 to 5 minutes per side (slide a thin metal spatula under kebabs to release them from pan for turning).

4

In a small bowl, combine yogurt, lemon juice, garlic, remaining ¼ tsp cumin, and remaining ⅛ tsp each salt and pepper. Serve sauce with kebabs.

5

Serving size: 1 kofta kebab, 2 vegetable kebabs, and 2 tbsp sauce